Mushroom and chicken broth are the base of a soup. At the end, you're supposed to stir in Swiss cheese to fully melt into the broth. Sometimes it works fine --- hot broth, shredded cheese a little at a time, keep stirring, it melts just fine. More often, the cheese falls to the bottom and clumps up, almost impossible to get it to liquify into the broth. Is there a technique that would be a reliable way to ensure a proper melt and liquification? submitted by /u/Cesum-Pec